Huevos Pericos Recipe (Scrambled Eggs with Tomato and Scallions)

Ingredients

• 8eggs
• 2 mediumtomatoes, finely chopped
• 2 tablespoons (30 ml)olive oil
• 4 tablespoonschopped spring onions
• to tastesalt

Instructions

1. 1

   Cook the vegetables

   Heat the oil in a medium non-stick frying pan over a medium heat. Add the tomatoes and spring onions and cook for about 5 minutes, stirring occasionally.

2. 2

   Beat the eggs

   While the vegetables cook, beat the eggs with the salt in a small bowl. Pour the eggs into the pan and cook over a medium heat without stirring until the mixture begins to set.

3. 3

   Finish the scramble

   Stir twice, or until the eggs are mixed with the tomatoes and spring onions. Cook for about 2 minutes, or until the eggs reach the consistency you like.

4. 4

   Serve warm

   Transfer the eggs to a serving plate and serve with an arepa or toast.

What are huevos pericos?

Huevos pericos are Colombian scrambled eggs cooked with tomatoes and spring onions, also known in Spanish as huevos revueltos con tomate y cebolla. They are a popular breakfast dish, served here with the option of an arepa or toast.

This version keeps the ingredient list simple and cooks the vegetables in the same pan as the eggs, so their savoury, fresh flavour runs through the scramble.

Nutrition and macros by portion

The nutrition label shows one serving as written: 201 calories, 12g protein, 3g carbs, 16g fat.

The eggs provide most of the protein and much of the fat, with olive oil adding further fat; the tomatoes and spring onions contribute a small amount of carbohydrate. Serve with an arepa or toast and add fruit or another fresh side to round out the plate.

Start with the tomato mixture

Tomatoes: finely chopping them helps them soften in the short cooking time and distribute through the eggs.

Spring onions: add them alongside the tomatoes so they have time to soften and flavour the oil before the eggs go in.

Let the eggs begin to set

Unstirred start: once you pour in the beaten eggs, leave them alone until the mixture begins to set. This gives the eggs time to firm around the tomato mixture before you fold everything together.

Gentle finish: the method calls for just two stirs, followed by about 2 minutes of cooking. Use the texture you prefer as your guide rather than waiting for the eggs to become dry.

Choose your texture

For softer eggs, take the pan off the heat as soon as they reach your preferred consistency; they will continue to cook briefly in the hot pan.

For a firmer scramble, cook for a little longer while checking the texture often. Keep the heat moderate so the eggs do not brown before they are done to your liking.

Make breakfast a meal

Arepa or toast: either gives the soft eggs a sturdy base and makes the serving more substantial.

Colombian-style accompaniments: the dish is also served with cheese and hot chocolate. Add these at the table to suit your breakfast.

Keep the timing simple

The vegetables need about 5 minutes in the pan, while the eggs cook for about 2 minutes after they are stirred. Beat the eggs while the tomatoes and spring onions cook to keep the preparation moving.

Have the serving plate and accompaniments ready before the eggs finish, as scrambled eggs are best served straight from the pan.

Recipe notes & tips

• Use a non-stick frying pan to make the eggs easier to cook and serve.
• Finely chop the tomatoes so they soften within the short cooking time.
• Beat the eggs and salt while the vegetables cook.
• Wait for the egg mixture to begin setting before stirring.
• Stop cooking when the eggs reach the consistency you enjoy.
• Serve promptly with an arepa or toast.

Variations

• Add cheese: serve with cheese alongside for a fuller Colombian-style breakfast.
• Use toast: swap the arepa for toast as suggested in the recipe.
• Make it milder: use less spring onion for a more delicate savoury flavour.
• Add extra tomato: chop in another tomato for a juicier vegetable mix.
• Season at the table: offer extra salt on the side for individual preference.

Common mistakes to avoid

• Stirring too soon: the eggs need to begin setting first, so leave them undisturbed after pouring them in.
• Overcooking the eggs: check their consistency after the final 2 minutes and stop when they are to your liking.
• Large tomato pieces: finely chop the tomatoes so they soften evenly in about 5 minutes.
• High heat: keep the pan at a medium heat to give the vegetables and eggs time to cook without rushing.
• Serving late: transfer the scramble to a plate as soon as it is ready, before residual heat firms it further.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a frying pan or microwave until hot, taking care not to cook the eggs for longer than needed.

Frequently asked questions